Lamb and aubergine stew (Khoresh bademjan)

1. Peel the aubergines, cut lengthways into 4-6 slices, salt them and leave for 30 minutes, then pat off the released liquid with kitchen paper.

2. In a pan fry the finely chopped onions in the oil until golden, add the turmeric and the cubed lamb and brown on all sides; stir in the tomato purée.

3. Pour in the water, add the pierced dried limes, season with salt and pepper, cover and simmer gently for 1 hour.

4. Meanwhile fry the aubergine slices in a frying pan in oil until golden brown on both sides.

5. Lay the aubergines and sliced tomatoes on top of the stew, drizzle with the saffron soaked in a little water, cover and cook over very low heat for another 30 minutes without stirring, so the aubergine stays whole.

6. Carefully lift onto a platter and serve with plain basmati rice.

Tip: Aubergine soaks up oil like a sponge; for a lighter dish, brush the slices with oil and bake them in a 200 °C oven for about 20 minutes. A grated lime zest and lime juice can replace the dried lime.